Milk and milk products are considered to be highly nutritious. Paneer is the most popular traditi... more Milk and milk products are considered to be highly nutritious. Paneer is the most popular traditional food product. Herbs provide several health benefi ts, so were used as remedy for several diseases in ancient period. In the present study, an attempt has been made to develop milk paneer enriched with medicinal and aromatic herbs. Aloe vera pulp, Basil leaves, Curry leaves and Mint leaves were incorporated in three diff erent variations viz. 25g, 50g and 75g to 1 liter of standard milk having 4.5% fat and 8.5% SNF and curd was used as coagulant. Sensory evaluation of paneer was done on a 9 point hedonic scale. Proximate composition analysis was done using standard methods. Shelf life was assessed every alternate day, till 6 th day of storage for sensory characteristics by using 5 point rating scale. Microbial load was assessed on 0 day using standard plate count method. Results revealed that developed paneer had good sensory characteristics and were also good in terms of nutrient composition. Th e bacterial count was within the permissible limits and also the overall acceptability did not show much change over the storage period. Th e paneer developed from selected herbs were found to be cost eff ective.
Milk and milk products are considered to be highly nutritious. Paneer is the most popular traditi... more Milk and milk products are considered to be highly nutritious. Paneer is the most popular traditional food product. Herbs provide several health benefi ts, so were used as remedy for several diseases in ancient period. In the present study, an attempt has been made to develop milk paneer enriched with medicinal and aromatic herbs. Aloe vera pulp, Basil leaves, Curry leaves and Mint leaves were incorporated in three diff erent variations viz. 25g, 50g and 75g to 1 liter of standard milk having 4.5% fat and 8.5% SNF and curd was used as coagulant. Sensory evaluation of paneer was done on a 9 point hedonic scale. Proximate composition analysis was done using standard methods. Shelf life was assessed every alternate day, till 6 th day of storage for sensory characteristics by using 5 point rating scale. Microbial load was assessed on 0 day using standard plate count method. Results revealed that developed paneer had good sensory characteristics and were also good in terms of nutrient composition. Th e bacterial count was within the permissible limits and also the overall acceptability did not show much change over the storage period. Th e paneer developed from selected herbs were found to be cost eff ective.
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